Why Make This Recipe
Coconut Easter Bunny Cake is a fun and festive dessert perfect for spring celebrations. It’s not only a treat for the taste buds but also a charming centerpiece for your Easter gathering. The fluffy white cake mimics a cute bunny, and the shredded coconut adds a delightful texture and taste. Plus, kids and adults alike will love helping to decorate it!
How to Make Coconut Easter Bunny Cake
Ingredients:
- 1 box white cake mix plus ingredients on box
- 1 can vanilla or any white frosting
- Food gel color of your choice (for the bow tie)
- Green food gel color (for the coconut grass)
- 1 bag shredded sweetened coconut
- Jelly beans
- Robin Easter candy eggs
- Mini chocolate chips
- 2 sour candy belts (cut into thin strips)
Directions:
- Bake the cake according to the box instructions, using two greased 8×8 inch or 9×9 inch round baking pans. Let the cakes cool for a few minutes before transferring them to a cooling rack to cool completely.
- Line a large cutting board, serving tray, or baking pan with parchment paper. Place one of the round cakes in the center for the head.
- Cut two convex-shaped ears from the second round cake and place them on each side of the bunny’s head. Use the concave piece below the head to make the bowtie.
- Place the cake in the freezer to chill for at least 30 minutes (this is optional but can help when frosting the cake).
- Frost the ears and bunny head with the frosting and lightly coat the frosting with shredded coconut.
- Add food gel (of your choice) to a small mixing bowl and mix it into the rest of the frosting to frost the bowtie.
- Decorate the bunny with jelly beans and Easter candy around the bowtie. Use pink jelly beans for the ears, black jelly beans for the nose and eyes, and thinly sliced sour candy belt strips for the whiskers. Use mini chocolate chips to form the mouth.
- For the green grass, place the remaining shredded coconut in a large ziplock bag and add a few drops of green food gel. Shake the bag until the coconut is green and sprinkle it around the bunny. You can also add Robin eggs or jelly beans around the grass for decoration if you like. Enjoy!
How to Serve Coconut Easter Bunny Cake
Serve this delightful cake as a centerpiece for your dessert table during Easter celebrations. Slice pieces for each guest, and don’t forget to share the colorful jelly bean and chocolate chip decorations!
How to Store Coconut Easter Bunny Cake
To store the Coconut Easter Bunny Cake, cover it tightly with plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 3 days. Make sure to keep it chilled to maintain freshness.
Tips to Make Coconut Easter Bunny Cake
- Chill your cakes in the freezer for easier frosting.
- Experiment with different food gel colors to make your bunny unique.
- Use leftover cake scraps for decoration on the plate or as a sweet treat for kids.
Variation
You can use chocolate cake mix instead of white for a fun twist. A chocolate bunny can be just as cute and delicious!
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cakes a day in advance. Just store them wrapped tightly in plastic wrap in the refrigerator until you are ready to decorate.
2. What can I use instead of shredded coconut?
If you want a different topping, consider using crushed graham crackers or colored sugar for decoration.
3. How do I get the coconut grass a vibrant green?
Be sure to add enough green food gel to the coconut when shaking it in the bag. You can always add more gel if you desire a deeper color.
Coconut Easter Bunny Cake
Ingredients
For the Cake
- 1 box white cake mix plus ingredients on box
For Decoration
- 1 can vanilla or any white frosting
- 1 bag shredded sweetened coconut
- 2 strips sour candy belts (cut into thin strips)
- 1 bag jelly beans
- 1 bag Robin Easter candy eggs
- 1 cup mini chocolate chips
- 1 small amount food gel color of your choice (for the bow tie)
- 1 small amount green food gel color (for the coconut grass)
Instructions
Preparation
- Bake the cake according to the box instructions, using two greased 8x8 inch or 9x9 inch round baking pans. Let the cakes cool for a few minutes before transferring them to a cooling rack to cool completely.
- Line a large cutting board, serving tray, or baking pan with parchment paper. Place one of the round cakes in the center for the head.
- Cut two convex-shaped ears from the second round cake and place them on each side of the bunny’s head. Use the concave piece below the head to make the bowtie.
- Place the cake in the freezer to chill for at least 30 minutes (this is optional but can help when frosting the cake).
Decoration
- Frost the ears and bunny head with the frosting and lightly coat the frosting with shredded coconut.
- Add food gel (of your choice) to a small mixing bowl and mix it into the rest of the frosting to frost the bowtie.
- Decorate the bunny with jelly beans and Easter candy around the bowtie. Use pink jelly beans for the ears, black jelly beans for the nose and eyes, and thinly sliced sour candy belt strips for the whiskers. Use mini chocolate chips to form the mouth.
- For the green grass, place the remaining shredded coconut in a large ziplock bag and add a few drops of green food gel. Shake the bag until the coconut is green and sprinkle it around the bunny. Add Robin eggs or jelly beans around the grass for decoration if you like.